Results 81 to 90 of about 7,970 (242)
One Yeast, Sixteen Synthetic Chromosomes, Infinite Possibilities
Yeast, EarlyView.ABSTRACT The evolution of the yeast, Saccharomyces cerevisiae, from a genetically tractable model organism to a chassis for genome‐scale engineering represents one of the most influential trajectories in eukaryotic biology. The Synthetic Yeast Genome Project (Sc2.0) embodies the current height of this trajectory, having now delivered functional ...
Edward Archer +4 more
wiley +1 more source
Baker’s yeast production under fed batch culture from apple pomace
, 2006 72-76Apple pomace extract (APE) in aerobic variable fed batch culture under standardized fermentation parameters was evaluated for the production of baker’s yeast.
Joshi, V K, Bhushan, Shashi
core
Comparative Analysis of Stress Adaptation in the Yeast Microbiome of Cactus
Yeast, EarlyView.Yeasts and related fungi isolated from cacti or nearby non‐cactus plants were characterized phenotypically and genomically, revealing differences that hint at modes of adaptation to the cactus host. ABSTRACT Together with other fungi, yeasts make up a significant component of the plant microbiome. As the planet warms, cacti expand their range.
Alya N. Hussain +2 more
wiley +1 more source
Genetic engineering of baker’s and wine yeasts using formaldehyde hyperresistance-mediating plasmids
, 2009 Yeast multi-copy vectors carrying the for maldehyde-resistance marker gene SFA have proved to be a valuable tool for research on industrially used strains of Saccharomyces cerevisiae.
Schmidt, Martin +3 more
core
Adaptation of the invasive pest Drosophila suzukii to a specialized nutritional niche
Insect Science, EarlyView.Unlike most Drosophila larvae that feed on spoiled food, Drosophila suzukii larvae thrive on ripening fruits and consequently face a low‐protein, high‐carbohydrate nutritional challenge. Comparisons of growth among D. suzukii, D. biarmipes, and D. melanogaster larvae across diets with varying protein‐to‐carbohydrate ratios demonstrate that D.
Yan Hou, Ying Zhen
wiley +1 more source
Food Technology and Biotechnology, 2005 L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram ...
Mohammad Altaf +2 more
doaj
Unfixing Place: Time and Value in the Anthropology of Food
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley +1 more source
, 2013 Aquaculture has expanded dramatically over the last fifty years and now contributes almost half of the global total fish production. Since fish are a very important source of protein for humans, aquaculture is an important food source and economic ...
Rousseau, Meghan
core
Baker’s Yeast Mediated Reduction of 2-Acetyl-3-methyl Sulfolane
, 2014 The baker’s yeast mediated reduction of 2-acetyl-3-methyl sulfolane 1 to provide the corresponding alcohol 2 is described. Excellent efficiency and enantioselectivity (>98% ee) has been achieved under these mild environmentally benign reaction ...
Noreen O\u27Riordan +2 more
core +1 more source
Exact fuzzy observer for a baker’s yeast fermentation process [PDF]
, 2007 The purpose of this work is to design an exact fuzzy observer for a bioprocess switching between two different metabolic states. A continuous baker’s yeast culture is divided in two sub-models: a respiro fermentative with ethanol production and a ...
Ferreira, Eugénio C. +7 more
core +1 more source